Preheat oven to 375°. Lightly mix all of the above ingredients in a mixing bowl.

In a separate bowl, combine the following:

1 cup heavy cream

3 ½ tbsp vegetable oil

2 eggs

2 tbsp honey

⅔ cup frozen corn kernels, defrosted and strained

Whisk above ingredients until blended. Create a “well” in the center of the dry ingredients and add liquid ingredients. Lightly mix and scoop into greased muffin pans. Place in preheated oven and bake 10-14 minutes until set and golden. While cupcakes are baking, combine the following ingredients for the “icing.”

Icing:

1 cup softened cream cheese

¼ cup maple syrup

1 tsp jalapeño minced

1 tsp kosher salt

Mix with hand held blender until smooth. Remove cupcakes from pan. Top with jalapeño maple cream cheese “icing”.